June 18, 2007

Dark and Mysterious

Lobster makes me happy.When lobster is on sale, it makes me really happy.If this dish says anything, it’s that I was really happy this week.You would be too if you had squid ink pasta dressed in a truffle vinaigrette with generous chunks of lobster. To make it even better, the pasta was boiled with the lobster shells to give it extra lobster flavour.You can never have too much lobster.Sweet, sweet pinchy.I think the black pasta adds huge visual appeal to the dish.I mean, lobster is good no matter what you pair it with and regular pasta would have been just fine, but black pasta made it more fun to eat.Eating should always be fun.I assure you, it is for me.

This is also my submission for Presto Pasta Night hosted by Ruth of Once Upon A Feast. I’ve been meaning to participate for quite a while now, but none of my other pasta dishes compared to this one so I didn’t bother.And wouldn’t you know it, this one is simple to prepare too!

That does look like quite a dramatic meal, but I'm a bit unsold on the truffle oil. You might want to read this article - http://www.nytimes.com/2007/05/16/dining/16truf.html?ex=1336968000&en=1f35ed4e1a199e88&ei=5124&partner=permalink&exprod=permalink